INGREDIENTS

INSTRUCTIONS

In a large saucepan, combine pears, 1/4 cup lemon juice and enough
water to cover tops of pears. Bring to a boil; reduce heat and simmer,
covered, for 10 minutes or until tender. Drain pears; set aside.
Grease two 9 inch round cake or springform pans. In large bowl, combine
hot-roll mix with yeast from foil packet, 1/4 cup sugar and 1/2 tsp
cinnamon. Stir in hot water, 1/4 cup butter and 1 egg until well combined;
dough will be soft and sticky. Divide dough evenly between greased pans;
pat out dough to cover bottom of pans. Cover with plastic wrap and towel.
Let rise in warm place (80 to 85 degrees) for 30 minutes.
Meanwhile, in small bowl, combine all filling ingredients. Beat at
medium speed until smooth; set aside. In another small bowl, combine first
four streusel ingredients; mix well. Cut in butter until crumbly. Set
aside.
Heat oven to 375 degrees. Uncover dough. With lightly floured hands,
gently pat edges of dough halfway up the sides of the pans. Pour filling
mixture evenly over dough in each pan. Sprinkle streusel mixture evenly
over each filling. Thinly slice pear halves lengthwise, keeping slices
together. Place four halves, rounded side up, on top of streusel mixture in
each pan. Sprinkle pear halves with a mixture of 1 Tbsp sugar and 1/2 tsp
cinnamon.
Bake at 375 degrees for 25 to 35 minutes or until edges of kuchen are
golden brown and filling is set. If desired, sprinkle with powdered sugar
just before serving. Serve warm. Store leftovers in refrigerator. 2 kuchens
(8 servings per cake) Upl by Dr. Jim Culveyhouse 73330,2525
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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